Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
5
Low
Nutrition per serving
Calories59.9 kcal (3%)
Total Fat0.2 g (0%)
Carbs13.2 g (5%)
Sugars0.9 g (1%)
Protein1.8 g (4%)
Sodium704 mg (35%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
In 4 qt pot, cook up barley on small flame in water for 2 hours (fill pot 3/4 with water) stir constantly
Step 2
In 8 qt pot, sautée chopped onion
Step 3
Add mushrooms, carrots, and squash and sauté minimum half an hour, tossing every so often.
Step 4
Add barley to sautéed vegetables with water it cooked in.
Step 5
Fill pot 3/4 with water
Step 6
Add salt & pepper
Step 7
Bring soup to a boil, lower flame and simmer for at least half an hour
Step 8
IMPORTANT: constantly stir soup (even when bringing to a boil) so barley doesn’t stick to pot and burn the soup
Notes
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